• Food Science of Animal Resources
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• v.35 no.2
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• pp.149-155
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• 2015

The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/ boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.20 no.5
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• pp.535-540
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• 2011

It is well known that abrasive waterjet (AWJ) was developed as a kind of high-density energy processing technologies. AWJ is used to obtain cutting quality of various materials such as metal, ceramics, glass and composite materials within a short manufacturing time because of the characteristics of heatless and noncontact processing. However, surface roughness and dimension error like round, burr, taper vary severely according to the processing conditions such as pressure, cutting speed, orifice diameter, stand off distance and abrasive flow rate. In this paper, the effect of the shape of mixing chamber on surface quality is studied. Three types of mixing chamber - round, parabolic, elliptical - are suggested and each performance is compared to that of cylindrical mixing chamber experimentally. From the result, is proved to be the optimal mixing chamber in the aspect of surface quality the parabolic one.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.346-354
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• 2006

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the performance (satisfaction) and importance for the quality, popularization and merchandising of local foods in the Ulsan area. A questionnaire was answered by 500 citizens over 16 years old living in the Ulsan area. The study data were analyzed by Importance-Performance Analysis method(IPA), frequency analysis, T-test, and ANOVA. The analysis of the quality attributes of local foods for tourist merchandising showed that importance was generally higher than performance. 'Sanitation', 'taste', 'freshness', 'healthfulness', 'nutrition' and 'service' were revealed to be significant ones in the quality attributes. The respondents thought that a lot of emphasis needs to be placed on 'generalizing and globalizing local cuisine', 'passing down traditional recipes','hosting various cultural events related with traditional foods', and 'increasing the number of restaurants specializing in local traditional foods'.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.307-314
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• 2015

In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.

• Korean Journal of Adult Nursing
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• v.29 no.2
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• pp.190-199
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• 2017

Purpose: The purpose of this study was to investigate the differences in sleep, fatigue, and neurocognitive function between shift nurses and non-shift nurses. Methods: A cross-sectional descriptive study design was used. A total of 100 nurses participated in the study. 50 were shift nurses and the remaining 50 were non-shift nurses. The Pittsburgh Sleep Quality Index, Fatigue Severity Scale, and a computerized neurocognitive function test (CNS Vital Signs-VS4) were administered to the subjects to assess verbal and visual memory, processing speed, reaction time, and simple attention. After the last night shift, the shift nurse conducted the study at around 8:00 am and the non-shift nurse participated after work. Results: Compared to non-shift nurses, shift nurses had a significantly lower sleep quality (p=.002) and higher fatigue (p=.001) and achieved significantly lower scores on verbal memory (p=.001), processing speed (p=.003), and reaction time (p=.018). There were significant correlations between sleep quality and processing speed (p=.042), and reaction time (p=.015) of shift nurses who were bad sleepers. Conclusion: This study findings suggest shift work could interfere with cognitive function. Personal and organizational programs should be developed to support their sleep and neurocognitive function.

• Journal of Industrial Technology
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• v.3
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• The KIPS Transactions:PartD
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• v.12D no.7 s.103
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• pp.1031-1038
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• 2005

In this paper, the maximum traffic quantity and actual traffic quantify of the data which are needed to grasp the statement of a system will be measured more accurately. A concrete quality measurement will be conducted by analysing a change of traffic quantity according to a protocol change and traffic under an overload condition when there is an accident. As a result can make an opportunity to maximize safety of power SCADA. Furthermore, future traffic quantity can be prospected by knowing current traffic quantity and grasping the rate of increase by the analysis and the information can be used as data to secure the band width in advance. It can make stable operation of power SCADA by arranging the limited network resources efficiently by information analysis of a network and expects more confidence.

• Fisheries and Aquatic Sciences
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• v.21 no.12
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• pp.36.1-36.11
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• 2018

Background: To confirm whether shellfish are suitable for consumption, the quality of seawater and shellfish in shellfish-producing areas must be assessed regularly. This study was conducted to evaluate the bacterial quality on the Changseon area, containing a designated shellfish-producing area, in Korea during 2011-2013. Result: Even though many inland pollutants near the area were identified, they showed no significant impact on the designated area and the shellfish therein. The concentrations of fecal bacteria in all the seawater and mussel samples from the designated area during the harvesting season were within the standards of various countries. Pathogenic bacteria were not detected in any of the mussel samples. In our previous study, the hazardous metal levels in all the mussels from the same area were also within the limits of different countries. Conclusion: The mussel products in this area are suitable for consumption based on fecal pollution, pathogenic bacteria, and also heavy metals.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.823-833
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• 1996

An ultimate purpose of this study is to develop an automatic brown rice quality inspection system using image processing technique. In this study emphasis was put on developing an algorithm for discriminating the brown rice kernels depending on their external quality with a color image processing system equipped with an adaptor for magnifying the input image and optical fiber for oblique illumination. Primarily , geometrical and optical features of sample images were analyzed with unhulled paddy and various brown rice kernel samples such as sound, cracked, green-transparent , green-opaque, colored, white-opaque and brokens. Secondary, an algorithm for discrimination of the rice kernels in static state was developed on the basis of the geometrical and optical parameters screened by a statistical analysis(STEPWISE and DISCRIM Procedure, SAS ver.6). Brown rice samples could be discriminated by the algorithm developed in this study with an accuracy of 90% to 96% for the sound , cracked, colored, broken and unhulled , about 81% for the green-transparent and the white-opaque and about 75% for the green-opaque, respectively. A total computing time required for classification was about 100 seconds/1000 kernels with the PC 80486-DX2, 66MHz.